Celiac Disease and Immunogenic Wheat Gluten Peptides and the Association of Gliadin Peptides with HLA DQ2 and HLA DQ8

Abstract

Wheat consists mainly of gluten with about 30% gliadin and 50% glutenin, which give gluten its unique viscoelastic properties and also mainly associated with the cause of celiac disease. Although the hydrolysis of gluten has been characterized, the discovery of new gluten-based peptides with high affinity toward T-cells is challenging. Currently, the highly immunogenic 33-mer gliadin peptide is considered to be the main cause of celiac disease. Thus, having consistent data for different gluten peptides with their respective immunogenicity is urgently needed. This report summarizes the various immunogenic gluten peptides identified, and the ingestion of specific gliadin peptide leading to the onset of CD, caused by the immunogenic α/β-gliadins especially in relation to the binding sites on HLA-DQ2 and HLA-DQ8.